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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu. Ingredients:
1 1/2 cups bread cubes (whole wheat is nice) |
3 tablespoons butter |
3 tablespoons olive oil |
2 medium garlic cloves, minced |
1 cup leek, carefully cleaned and chopped |
3 cups mushrooms, sliced |
1 tablespoon fresh dill or 1 teaspoon dried dill |
salt and pepper |
4 ounces cream cheese, in 1/2-inch cubes |
1 1/4 cups sharp cheddar cheese, grated |
4 eggs |
1 1/4 cups milk |
Directions:
1. Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
2. Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
3. Toss the bread cubes with the garlic butter.
4. Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
5. Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
6. Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
7. Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
8. Bake in the 375 F oven until puffy and golden, about 30 minutes.
9. Serve immediately.
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